June 20, 2017
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Beef, Ground Beef, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Weeknight Meals, Skillet, Stove Top, Spices, Spicy more
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"This recipe for one can easily be expanded to serve any number. I often divided it in half for an even lower-calorie meal. Alternative fillings: cooked shredded chicken, frijoles, queso anejo. Can be garnished with guacamole or sour cream."
Heat skillet with 1/4 - 1/2" oil till very hot, cook each tortilla 60 seconds, then flip over and cook 30 seconds on the other side, till slightly crisp. Remove and fold in paper towel. (If using nonstick skillet, preheat skillet over medium heat. Cook tortillas one at a time, 1-2 minutes per side or till warm and limp.)
Wipe pan and let cool slightly.
Sauté crumbled meat on low, and add onion and garlic.
Add seasonings. Keep draining the meat.
Add the taco sauce, mix well, and just heat.
Divide the mixture evenly onto the warm crisp tortillas, add the tomato, lettuce, any remaining onion, and finally the cheese.
Run under broiler or toaster oven just long enough to melt the cheese if desired.
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I like to put everything on each person's plate and then we make our own at the table. I did add refried beans. That way the meat & beans stay warm.